Vegan Ferrero Rocher Mousse

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An easy and rich hazelnut and coconut cream mousse.

Vegan, sugar free Ferrero Rocher Mousse

Servings 4 servings
Prep Time 1 d
Cook Time 30 mins
Total Time 1 d 30 mins

Equipment

  • Food Processor
  • Oven
  • Baking Tray
  • Tea Towel
  • Mixing bowl
  • Measuring Utensils: 1/4 cup, 1/3 cup, tbsp, tsp
  • Kitchen Scales

Ingredients

Avocado mousse

  • 2 large avocado's
  • 1/4 cup cocoa powder
  • 1 tsp vanilla essence
  • 8 drops liquid stevia (or equal to 3 tsps of sugar, this depends on which liquid sweetener used)
  • 1/3 cup coconut cream
  • 170 grams sugar free vegan chocolate (melted)
  • 30 mls hazelnut liquor

Coconut Cream

  • 1 can coconut cream
  • 1 tsp vanilla essence

Extras

  • 2 gluten free waffle cones crushed
  • 4 tbsp hazelnuts
  • 5 ripe strawberries

Instructions

Make the coconut cream

  • Put the can of coconut cream in the fridge for at least 24hrs. This is so it can thicken enough to whip it.
  • After you take your can out of the fridge, use a spoon to scrape all the thickened coconut cream and transfer to a bowl. Drain off the liquid in the bottom of the can and discard.
  • Add the vanilla essence to the coconut cream and use beaters or a stand mixer to whip, it should be light, fluffy and resemble regular whipped cream.
  • Set aside in the fridge whilst you make other components of the mousse.

Make the chocolate mousse

  • In a food processor, combine the following: avocadoes, coconut cream, cocoa powder, melted chocolate, liquid stevia, hazelnut liquor and vanilla essence. Adjust the liquid stevia and liquor to taste. Blend on the lowest setting to combine, pausing to scrape down the sides until smooth.
  • Set aside in the fridge.

Roast hazelnuts

  • Pre-heat your oven to 180°C (360°F).
  • Place your hazelnuts onto a baking tray and put in the oven for roughly 15 minutes. They are done when they are fragrant and their skin has started to crack. Keep an eye on them as you don't want to burn them.
  • Place a tea towel over a medium bowl and pour hazelnuts on top and let them cool down a little.
  • Pull the towel up into a parcel and give it a shake/ massage until all the skins have flaked off.
  • Transfer to a bowl leaving the skins behind.

Assemble the mousse

  • Layer in a jar, the avocado mousse, coconut cream, toasted hazelnuts and crumbled waffle cone, top with grated chocolate and fresh strawberries.
Course: Dessert
Cuisine: French
Keyword: Gluten free, Sugar free, Vegan

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